Apple Raspberry Coffee Cake

Isn’t this pretty? It’s also really simple, yet special for a brunch or weekend breakfast. It would be a delicious dessert served warm with a scoop of vanilla ice cream. The best part? You probably have all of these ingredients in your kitchen (if you’re like me, you keep berries in your freezer) so this can be whipped up in no time!

Ingredients:

Cake:

1 – 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 teaspoon vanilla

1/2 cup sugar

3 eggs

1/2 cup sour cream

3 tablespoons butter, melted & cooled

2 apples, peeled & thinly sliced

1 cup raspberries (separated)

Topping:

1/3 cup butter, melted & cooled

1/3 cup brown sugar

1 egg

1/2 teaspoon cinnamon

Apple Raspberry Coffee Cake

Directions:

Using a whisk, mix together the butter, sugar, sour cream, eggs, & vanilla. In a separate bowl, mix together the dry ingredients, then take half of the raspberries and mix them with a little bit of the dry mixture, then set them aside. Add the dry ingredients to the wet, until just mixed. Fold in the raspberries coated in the flour mixture. Pour the batter into a pie plate which has been sprayed with non-stick spray. Arrange the apple slices on top of the batter, overlapping them to form a ring around the outside of the dish. If there are any remaining slices, chop them and place them in the very center, arranging them with the raspberries.

Place the coffee cake in a preheated 375 F oven and bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Mix the topping ingredients together, and pour evenly over the top. Place back in the oven, and broil 1 to 2 minutes until nice and bubbly.

Serve warm. Refrigerate any remaining coffee cake.

Recipe Notes:

This will seem like a lot of liquid topping, but it will set up in a split second under the broiler. If you’re concerned about spilling, place it on a baking sheet before you pop it back in the oven.